Meat Quality And Chemical Composition Analysis Of Alxa Gobi Camel

In this study,12 Gobi camels under natural grazing conditions in Alxa Gobi region were selected and divided into young camel group（3-4 years old）and young camel group（7-8 years old）according to age,with 6 peaks in each group.Meat quality（meat color,p H,drip loss rate,cooked meat rate,water loss rate,shear force）and chemical composition（meat routine,amino acids,fatty acids,nucleotides,vitamins,mineral elements,and other indicators）of the longissimus dorsi muscle of each carcass were detected.The results showed that the meat color and p H of Alxa Gobi camel were within the normal range,and the shear force was high（9.92 kg）and the tenderness was poor.The drip loss rate（2.41%）and water loss rate（20.66%）were relatively low,while the cooked meat rate was relatively high（46.59%）,with good water retention capacity.Alxagon alpaca also has low fat（5.78%）characteristics.Amino acids,fatty acids,essential amino acids and unsaturated fatty acids accounted for a high proportion,rich in calcium（371.5 mg/kg）,sodium（112.3 mg/100g）,selenium（109.7μg/kg）and vitamin A（0.0434 mg/100g）,vitamin B₁（0.0747 mg/100g）,nucleotide content is rich,comprehensive nutritional value,good flavor,is an ideal animal food for human.In addition,Alxa Gobi camel has the characteristics of low energy（6.672 KJ/g）,low cholesterol（39.26 mg/100g）and rich L-carnitine content（287.3 mg/100g）compared with common red meat.The analysis of variance showed that age had significant effects on some physical and chemical indexes of Gobi camel muscle（P<0.05）.The young camel meat was tender,and had the characteristics of high moisture,high L-carnitine,low fat,low energy and rich unsaturated fatty acids.The mineral elements and nucleotide contents in young camel meat were richer.